May 30, 2017

Janice Provost – owner of Parigi in Dallas, TX

Janice Provost at Parigi

Janice Provost at Parigi

Janice Provost committed to continuing the legacy of Parigi – a Dallas, TX icon for 25 years – in 2001 and has succeeded in keeping the restaurant at the fore front of the city’s fine dining. This is no easy task given the diverse population of the Oak Lawn / Turtle Creek neighborhood that is home for some very discriminating palates, but Janice has been able to merge the founding philosophy of Parigi – fun, delicious food with an environment that makes everyone feel at home – with a drive to constantly update not only the menu, but the physical space to continually surprise and please her patrons.

In our interview, Janice shares some of her insights on how to run a long lasting organization and build the relationships that lead to success. Listen to the entire interview here (may take a few seconds to load)

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Audience

Parigi serving beautiful food

Parigi serving beautiful food

Parigi’s location on Oak Lawn between Cedar Springs and Lemmon guarantees a diverse clientele. This includes people that have been coming to the restaurant for 25 years and consider it a part of their family life. Also included are empty nesters, business professionals, the gay community, employees from places like The Design Center, and visitors staying at various, upscale hotels in the area. However, Parigi is also a destination restaurant that draws patrons from more distant areas of Dallas.

The one thing they all have in common is an interest in high quality and exciting food in an environment that feels like a extended family.

Promotions

Promotions is always a challenge, especially when combined with all of the other demands of restaurant ownership. Here is a quick checklist of Janice’s experience:

Parigi's menu board

Parigi's menu board

  • Print advertising – Parigi has experimented with print advertising, but doesn’t do it anymore, mostly because there is no way to determine how effective it is.
  • PR – when Parigi does appear in printed publications, it’s when an article is written about them. Helping fuel this – in addition to just having a great business – is Cause Marketing, such as participating in non-profit events and ongoing support for organizations like the Dallas Youth Village, which helps troubled youths learn social responsibility.
  • Parigi’s website – this provides a place on the web for comprehensive restaurant information and menus submitted to the web developer are generally updated within 24 hours to keep things current.
  • Local Search – (Zagat, CitySearch, Yelp, etc) Janice does Google Parigi to get an idea of what these sites say about the restaurant, but doesn’t actively manage a profile on any of these sites. She believes in the power of these sites and is interested in them, but it’s been a challenge to find the time that this management requires.
  • Email Campaigns. Parigi does use email, but is very sensitive to over saturation. Once a week is too much, they target a monthly newsletter that combines various information at once.
  • Blog – The Parigi blog gives an opportunity to express a more personal side, but time is something everyone has a shortage of. Janice is a big fan, but it does take a lot of effort.

Parigi's pation on Oak Lawn

Parigi's pation on Oak Lawn

Leverage

Word of mouth is “huge” when it comes to being successful and there are some ways Janice recommends fostering the process:

  • Be Awesome. Give a great experience and people will tell friends, but keep in mind – people will tell a friend about a great experience and 10 friends about a bad one.
  • Hotel concierges – Janice has some experience with this and thinks it can be very effective. While Parigi has a great relationship with some of the local hotels, such as The Melrose and The Mansion, there are steps that can be taken to improve these relationships:
    • Host special events for local concierges so they are more familiar with what you offer
    • Make sure they have menus and other promotional material
    • Thank them for sending patrons your way with a note or even a gift certificate
  • Social Networking. Parigi maintains a profile on Facebook that allows them to share information with “fans.” In fact, Janice believes that  telling friends and fans on Facebook that Parigi was nominated by WFAA for “Best New American Restaurant” helped them win the honor, showing how passionate patrons can be mobilized.
  • Twitter – she’s looked into using Twitter, but hasn’t decided on how to incorporate it into the promotional strategy.

Connect

Parigi’s current philosophy is that connecting to patrons happens when they are in the restaurant, so that experience needs to be amazing. This includes providing a great and comfortable environment, amazing food and stellar service. Janice would like to enhance this by connecting in ways that extend beyond the in-restaurant period, but when juggling all of the other facets of the business, time is limited.

Entice

Sample Parigi dishes

Sample Parigi dishes

Parigi entices clientele with:

  • The Food – the food obviously must be tremendous and Janice lives up to this demand. High quality food, a menu that changes weekly and willingness to explore different ideas (such as blending Italian, French, Indian and Asian influences in creative ways) keeps things new, exciting and delicious.
  • Ties to the Community. Janice believes in supporting the local community that supports her. This includes sourcing many ingredients locally, displaying the works of local artists and supporting various non-profit activities.
  • Longevity and quality of staff. The staff – referred to as Team Parigi – mostly consists of people that have been at the restaurant for over a year. This focus on employee relationships helps to insure smooth operations and is supported by treating the staff like family.
  • Personalized relationships. Part of the staff’s responsibility is to build relationships with their patrons. This includes knowing their faces, names, what they like to drink or even how they like their fish cooked. It’s all about creating “comfort in feeling like they’re home.”
  • Keep things Fresh. Every year, from July 3-10, Parigi closes and gets a make over to keep the environment “fresh.”

Inside Parigi

Inside Parigi

Simplify

There are a few things that help Parigi simplify operations:

  • POS System - Parigi uses Triangle POS which helps to identify what menu items are being successful, but is no replacement for listening to customers. The system itself is pretty good, although there have been some problems with customer service.
  • Reservation Management – Janice thinks that reservation systems like Open Table are great, but isn’t convinced that it’s flexible enough to handle the dynamics of Parigi where tables are constantly rearranged to accommodate patrons. Plus, the added hardware would make for a tight fit in the intimate space. She is sticking to the pencil and paper tables chart, although she would like to be able to capture patron information like birthdays and anniversaries – right now this is done through customer survey cards.
  • Great Accountant. A great accountant is indispensable and keeps things organized.
  • Great vendors. Parigi is lucky enough to have vendors that are responsive and have the same discerning taste as the owners. Vendors that you can trust save time by paying attention to your best interests for you.

Success

The ultimate measure of success is a packed house with happy patrons. Beyond that, Parigi doesn’t measure many metrics, although the call to action on Facebook for the WFAA competition does provide feedback on effort versus results. Janice also thinks that measuring things like web traffic can be valuable, but it is a question of having the time to focus on that information.

Words of Advice

Janice recommends running a small restaurant so you can focus on the patrons. Beyond that, be passionate, hire the right people, serve food you are proud of, and keep your patrons and employees happy.

Connect with Parigi’s and Janice Provost

Location (view map)
3311 Oak Lawn Ave # 102
Dallas, TX 75219-4200
(214) 521-0295

Website: http://www.parigirestaurant.com/
Blog: http://parigidallas.blogspot.com/
Facebook Group: http://www.facebook.com/pages/Dallas-TX/Parigi-Restaurant/47213581430?ref=search
LinkedIn: http://www.linkedin.com/pub/janice-provost/10/a36/434

Upcoming Events

September 25, 2009 @ 12:30 PM – Janice Provost will appear at Texas State Fair Celebrity Chef Demo

October 18, 2009 @ 12:30 – Chad Houser will appear at the Texas State Fair Celebrity Chef Demo

October 24, 2009 – Parigi offers extended sidewalk seating for the Oak Lawn Halloween Block Party. This is the restaurant’s biggest event of the year for what is described as the biggest Halloween party in the country, where patrons get to have table service and see some of the most outrageous costumes around. If you want a seat, be fore warned that people make reservations a year in advance.

Background

Janice and Chad - owners of Parigi

Janice and Chad - owners of Parigi

After receiving her Marketing and Merchandising degree from Stephen F. Austin State University, Janice Provost worked in sales for 12 years. Her love of cooking and entertaining led her to cooking classes at El Centro College in Dallas, which helped Janice get her foot in the door by working for free at a local restaurant. Eventually, she was noticed by Parigi’s Executive Chef – Melody Wolfertz - who gave Janice a once a week paying job doing prep work. From that point, she worked her way up the kitchen hierarchy until, after 9/11 when she bought the restaurant and partnered with Abraham Salum as the Executive Chef.

After 3 years, Abraham moved on to pursue other opportunities and Janice added Executive Chef to her role as owner. Last year, she added Chad Houser as a partner to help continue the growing restaurant and catering business – both sharing the same vision and passion for food.

Shout Out’s

Parigi on Urbanspoon You can also see this interview on UrbanSpoon.

Jake’s Ice Cream – Jake Rothschild’s Atlanta Ice Cream Dream

On June 3, 2009, I had the opportunity to sit down with Jake Rothschild – a serial entrepreneur in Atlanta that started Jake’s Ice Cream 10 years ago. Since that time, he has grown the company to 3 locations and established distribution deals with local businesses as well as national chains. Here are some of the highlights and advice he offers other organizations – sorted into the CC: ScoreCard.

Click here to listen to the whole interview

Jake's Ice Cream

Jake's Ice Cream

PROMOTIONS

Where should time and money be spent regarding promotions?

  • Traditional Advertising – Jake is not a fan of advertising with media like printed publications, TV, and radio. Historically, this hasn’t produced great results for him and there are no real metrics that can be measured to determine the effectiveness of these efforts… no traditional advertising for this ice cream business.
  • Online Advertising – this experience consists of working with Citysearch and, to some degree, Yelp. While Jake’s has paid for promotions with Citysearch and doesn’t think that it has been a waste of money, he has no plans to continue the effort because there’s no indicator that it’s been effective enough to justify the cost. Most of the value has stemmed from the user generated content on these sites (user reviews), which is free.
  • Jake’s Website – the website provides a place that serves as the authoritative source of information about the business and has proven to be a good way to publicly present what the company is all about. It’s the easily accessible marketing face of Jake’s and is frequently one of the first places a potential patron learns about the business.
  • PR – Jake’s Ice Cream has been featured on msn.com, NPR, Zagat, Wall Street Journal, and Frommer’s. It’s these less bias sources that have added fuel to the business’ growth – “it means so much more to (people) than a full page ad.”
  • Cause Marketing – he recommends being a co-sponsor of organized events. Working with organizations like Special Olympics – Georgia has helped to reach new patrons and drive sells.
  • Social Networking – tools like Twitter and Facebook have given Jake a way to stay connected with existing patrons and he thinks these are great for fostering the customer relationship – the most important thing about his business.

LEVERAGE

Jake believes that word of mouth is the number one way that people find out about Jake’s. Social network tools like twitter, the Jake’s Ice Cream group on Facebook, and user reviews on sites like Citysearch and Yelp help to accomplish this as does providing a great customer experience that leads to traditional word of mouth… ya know, where people actually talk to each other.

AUDIENCE

Jake describes his first-tier audience as “label readers” – the people that are concerned about what they are putting in their bodies – they are the people that shop at Sevananda, Return to Eden, or Whole Foods. His second tier audience is people that simply want a great quality product. His focus on high quality ingredients and a great product is the right message for this audience and he reaches them through Promotions and Leverage.

CONNECT

Jake’s uses the various means mentioned in Promotion and Leverage to Connect to their audience, however, the ongoing dialog is done through social media outlets like Facebook and Twitter and the in store interaction. Due, in part, with the time required to update their website, they are also excited about implementing email marketing by using Constant Contact to keep all of the subscribed patrons up to date on the daily flavors available at each store.

ENTICE

How does Jake entice his audience?

  • High quality product. Enough said.
  • Superior customer service. Jake wants to know everything about his customers to personalize the experience – “we want to know their dog’s name, we want to know their kids’ birthdays.” It is also a goal to respond to any customer complaint within 30 minutes… by a personal call from Jake.
  • High quality in-store experience. This includes providing a comfortable environment that can serve as a second home to patrons.

Jake also offers incentives to customers, with one of their most successful campaigns being the distribution of “Moolah.” These $1 and $5 gift certificates can be purchased in each store or can be distributed by Jake’s for promotions. This “virtual cash” can be redeemed for any purchase (versus a 2-for-1  or 10% off coupon) and is credited for the programs success.

SIMPLIFY

The main way that Jake simplifies is through technology:

  • NuRol POS – Jake’s POS system is “monkey stupid easy” and has the ability to report on the sell rate of all flavors at any point in time, which helps determine the flavors that are successful.
  • Quickbooks is used as the accounting system and is “extremely user friendly.” They did try out Peachtree Accounting, but it was more difficult to use.

SUCCESS

There are a few areas to evaluate when it comes to measuring success.

PR, Advertising, and Social Networking

Measuring the success of all of these efforts continues to be a struggle, as it is with all organizations. There is the feeling that traditional media hasn’t delivered the results desired and even the metrics provided by local search solutions like Citysearch that shows the number of profile views has not been able to measure ROI. There is a feeling that the efforts of Facebook and twitter are effective at keeping in touch with existing patrons.

Incentive Programs

The Moolah program does provide some feedback. There are relations that can be drawn between the number of virtual dollars distributed compared to the number of those redeemed.

Technology

As mentioned under Simplify, NuRol provides easily generated snapshots of what flavors are selling, which helps determine the quantities that should be produced and identify slow moving products.

SHOUT OUT’S

I asked Jake about any vendor relationships that he considers exceptional. He highly recommends:

  • U.S. Food Service – Their customer service is excellent and they show their love of working with small business in myriad of ways.
  • 360 Media – Our PR Firm loves on us like we are family.
  • Carlton Fields – a great law firm that protects us, suggests to us, and nurtures us so that we are a healthy company

FINAL WORDS OF ADVICE

  1. Do what you love. If you are going to lead your own organization, make sure it is something you are passionate about and adjust the direction as needed to insure this.
  2. Never quit on your dream. Running your own operation is hard, but be persistent.
  3. Learn how to ask for help. You don’t have to know all of the answers.

BACKGROUND

Jake wants to be Willy Wonka when he grows up, but he doesn’t plan on that happening anytime soon. When he was 10 years old, he used to make children’s books as gifts for his grandmother. When he was in college at University of North Carolina at Chapel Hill, he introduced the first instant, all natural hot chocolate on the market – something that caught the attention of Money magazine. His first physical business – a coffee shop in the Morningside neighborhod called MOCHA (Museum of Contemporary Humorous Art) – transformed into the first Jake’s Ice Cream over 10 years ago, with the original location in Old Fourth Ward, Atlanta.

Jake’s playful nature is much more serious when it comes to his products. He is dedicated to providing the community with high quality, uncompromised products – with a focus on all-natural ingredients and hormone free dairy. This diligence has led to a number of local restaurants including his creations on their menus and has recently resulted in an agreement with Planet Smoothie for a non-fat, agave sweetened yogurt called YMG, or Yo My Goodness. The focus on the product is rivaled only by his commitment to the experience of his patrons.

CONNECT WITH JAKE

Website: http://www.jakesicecream.com
Facebook Group: Jake’s Ice Cream
LinkedIn: http://www.linkedin.com/pub/jake-rothschild/5/b61/741

UPCOMING EVENTS

Non-fat Frozen Yogurt

Non-fat Frozen Yogurt

June 5-7, 2009 – See Jake at the Virginia Highlands Summerfest.

June 8, 2009 – Jake’s new product line YMG (Yo My Goodness) – non-fat yogurt sweetened with agave – will be sold at Planet Smoothie at The Peach in Peachtree Shopping Center – 2900 Peachtree Rd, Suite 113 Atlanta, GA, 30305.

JAKE’S ICE CREAM LOCATIONS

Jake’s Ice Cream – Irwin Street Market
660 Irwin Street
Atlanta 30312
(678) 705-7277
Jake’s Ice Cream Cafe
2745 Lavista Road
Decatur, GA 30033
(404) 343-3525
Jake’s Just Desserts
2144 North Decatur Road
Decatur, GA 30033
(404) 963-7151

PURVEYORS OF FINE JAKE’S PRODUCTS

Anis
2974 Grandview Ave NE
Atlanta, GA 30305
www.anisbistro.com
(404) 233-9889
Valenza
1441 Dresden Dr NE
Atlanta, GA 30319
www.valenzarestaurant.com
(404) 969-3233
Dave’s Cosmic Subs
1540 N Decatur Rd NE
Atlanta, GA 30307
www.davescosmicsubsatl.com
(404) 373-6250
Inman Perk at Inman Park
240 N. Highland Ave., Suite H
Atlanta, GA 30307
www.inmanperkcoffee.com
(678) 705-4545
Haven
1441 Dresden Dr NE
Atlanta, GA 30319
www.havenrestaurant.com
(404) 969-0700
Inman Perk at Flowery Branch
5866 Spout Springs Rd., Suite D
Flowery Branch, GA 30542
www.inmanperkcoffee.com
(770) 965-6065
Our Place Bakery
3387 Main St
Atlanta, GA 30337
www.ourplacebakery.com
(404) 767-3181
Inman Perk at Gainesville
102 Washington St. NW.
Gainesville, GA 30501
www.inmanperkcoffee.com
(678) 943-8080
Planet Smoothie at Ansley Mall
1544 Piedmont Ave., Suite 301
Atlanta, GA 30324
www.planetsmoothie.com
(404) 541-9124

Jake's Ice Creams & Sorbets on Urbanspoon You can also see this interview on UrbanSpoon.